Bavette Steak & Roasted Garlic Pan Sauce

There’s a moment when a simple sear transforms beef into something nearly mythical: the kitchen fills with the warm, savory scent of caramelized meat, the roasted garlic softens into honeyed sweetness, and the first cut reveals a tender, juicy strand of beef that begs to be savored. This Bavette Steak with Roasted Garlic Pan Sauce is all that and more — rich, rustic, and deceptively simple.

It’s perfect for a cozy weeknight when you want restaurant-quality flavor without hours of fuss, for an intimate dinner to impress guests, or as a centerpiece for a small celebration. The roasted garlic adds a mellow, almost buttery sweetness that balances the beef’s deep umami, and the pan sauce pulls everything together into a glossy finish that tastes like comfort and celebration in one bite. If you love garlic-forward steak dishes, you might also enjoy this take on cracked garlic with tortellini and cream — I reference that method for ideas on pairing textures and sauces: cracked garlic steak tortellini & creamhouse sauce.

Dish Snapshot

• Prep Time: 10 minutes (plus 30–40 minutes if roasting whole garlic)
• Cook Time: 12–15 minutes
• Total Time: 30–55 minutes (depending on garlic-roasting method)
• Servings: 2
• Difficulty Level: Easy–Intermediate (basic pan-searing and pan sauce techniques)

Nutrition Highlights
Per serving (recipe yields 2 servings). Values are estimated using ingredient standard references (USDA FoodData Central) and standard portion sizes; adjust for specific product brands or cuts.

• Calories: 560 kcal
• Protein: 42 g
• Total Carbohydrates: 5 g
• Dietary Fiber: 0.6 g
• Sugars: 1 g
• Total Fat: 38 g
• Saturated Fat: 12 g
• Sodium: 520 mg

Notes on accuracy: these figures combine a typical 6 oz (cooked) bavette steak portion with a pan sauce made from roasted garlic, a splash of stock, a tablespoon of butter per serving, and a drizzle of olive oil. For further guidance on portion sizing and nutrient goals, consult USDA FoodData Central or general nutrition resources from the CDC or Mayo Clinic.

Why You’ll Love It

• Aroma & Flavor: The interplay of a well-seared steak crust and mellow roasted garlic produces a savory aroma that’s instantly comforting. The pan sauce — deglazed with stock and enriched with butter — gives bright, luscious flavor without weighing the dish down.
• Social & Seasonal Appeal: Elegant enough for date night, but homey enough for a family dinner, this recipe bridges everyday and special-occasion cooking. It’s especially delightful in cooler months when garlic and roasted flavors feel particularly satisfying.
• Ease & Speed: Once the garlic is roasted (which can be done ahead), the steak cooks in minutes and the sauce comes together in the same pan — minimal cleanup, maximum payoff.
• Healthful Protein: A serving delivers a hearty protein hit that pairs well with vegetables or whole grains for a balanced plate.

Step-by-Step Instructions

Ingredients

• 12 oz bavette steak (about 6 oz per person), room temperature
• 1 bulb roasted garlic (or 6–8 cloves roasted) — see note for quick-roast method
• 1 tablespoon olive oil (for searing)
• 2 tablespoons unsalted butter (divided)
• 1 small shallot, finely chopped (about 1 tablespoon)
• 1/3 cup low-sodium beef or chicken stock (or dry red wine for deglazing)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 tablespoon chopped fresh parsley (for garnish)
• Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

• Substitute bavette with flank or skirt steak if preferred.
• For a dairy-free pan sauce, replace butter with 1 tablespoon extra-virgin olive oil plus 1 tablespoon chopped roasted garlic for richness.
• Want a creamier sauce? Stir in 2 tablespoons crème fraîche or heavy cream at the end (see my creamier approach here for inspiration: garlic butter steak with parmesan cream sauce).
• For gluten-free needs, ensure stock and mustard are gluten-free brands (most are).

Instructions

1. Roast the garlic (if not already roasted): Preheat oven to 400°F (200°C). Slice the top off a garlic bulb to expose cloves, drizzle with a little olive oil, wrap in foil, and roast 30–40 minutes until soft and caramelized. For a quicker option, roast separated cloves on a baking sheet for 20 minutes.
2. Season the steak: Pat bavette steak dry and season both sides generously with salt and pepper. Let sit at room temperature for 15–20 minutes to take the chill off.
3. Preheat the pan: Heat a heavy cast-iron or stainless-steel skillet over high heat until very hot. Add 1 tablespoon olive oil and swirl.
4. Sear the steak: Place the steak in the pan and sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ± based on thickness and desired doneness. Tip: Use an instant-read thermometer for precision.
5. Rest the steak: Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes so juices redistribute.
6. Make the pan sauce: Lower heat to medium. Add 1 tablespoon butter to the pan; sauté the chopped shallot 30–45 seconds until translucent but not browned. Squeeze in the roasted garlic (mash it with a fork) and stir. Deglaze the pan with the stock or wine, scraping up browned bits. Simmer 1–2 minutes to reduce slightly. Whisk in remaining butter and Dijon (if using) until glossy. Taste and season with salt and pepper.
7. Slice and serve: Slice bavette against the grain into thin strips, arrange on plates, and spoon the roasted garlic pan sauce over the top. Garnish with chopped parsley.

Practical tips:

• To check doneness quickly: 125°F is medium-rare, 135°F medium, 145°F medium-well. Remove steak 5°F below target as it will rise while resting.
• Always slice bavette against the grain to maximize tenderness.
• Don’t overcrowd the pan when searing; if cooking more than 2 steaks, sear in batches.

Best Pairings

• Simple sides: Garlic mashed potatoes, roasted root vegetables, or a lemony green salad.
• Grains: Herb butter rice, farro salad with cherry tomatoes, or garlic-parmesan polenta.
• Sauces & finishes: A smear of chimichurri for brightness, or finish with a small pat of compound herb butter for richness.
• Drinks: A medium-bodied red like Malbec or Tempranillo complements bavette’s beefy notes; for a non-alcohol option, smoked tea or a robust iced tea works nicely.
• Lighter option: Serve thinly sliced bavette over a bed of arugula with shaved fennel and a lemon vinaigrette for a steak salad.

Storing Leftovers

• Room temperature: Do not leave cooked steak or the pan sauce at room temperature for more than 2 hours (USDA food-safety guideline).
• Refrigeration: Store cooled steak and sauce in airtight containers for 3–4 days. Reheat gently in a skillet over low heat with a splash of stock to avoid drying.
• Freezer: Cooked bavette and sauce can be frozen up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, freeze sliced rather than whole if you plan ready-to-eat portions.

Chef’s Advice

• Choose the right cut: Bavette (flank-like, sometimes called flap steak) has great beefy flavor but is best when sliced thin against the grain. If you prefer a more tender cut, opt for ribeye or strip, but remember the flavor profile will change.
• Heat management: Use high heat for the initial sear to get a good crust, then reduce heat to finish without burning.
• Roast garlic ahead: Roast a full bulb or two when you have oven time and keep in the fridge — it dramatically speeds up weeknight dinners and adds immediate depth to sauces.
• Sauce emulsification: When adding butter to the sauce, whisk continuously and remove from direct heat to keep the butter from separating.
• Resting is essential: Cutting too soon causes juices to run out; resting keeps the meat juicy and helps the sauce cling to the steak.

Fun Flavor Ideas

• Argentinian chimichurri twist: Replace parsley garnish with a vibrant chimichurri (parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes) to give the dish a bright, herby counterpoint.
• Mushroom–shallot pan sauce: Add 1 cup sliced cremini mushrooms when sautéeing shallot; cook until brown before deglazing for an earthier sauce.
• Vegan/vegetarian alternative: Use thick-portobello steaks marinated in soy, balsamic, garlic, and smoked paprika, then roast garlic and create a pan sauce with vegetable stock and a plant-based butter substitute.
• Citrus & mustard seed: Finish the pan sauce with a teaspoon of whole-grain mustard and a squeeze of lemon for a tangy lift that cuts through fat.

Frequently Asked Questions
Q: Can I use a different cut if I can’t find bavette?
A: Yes — flank or skirt steak are good substitutes for similar flavor; for more tenderness, choose a ribeye or strip but adjust cooking time.

Q: How do I prevent the pan sauce from becoming greasy?
A: Deglaze with stock or wine and whisk in butter off the heat; skim any excess fat with a spoon before finishing.

Q: Is this recipe gluten-free?
A: Yes, as written it’s gluten-free, provided your stock and mustard are gluten-free brands.

Q: Can I meal-prep this for lunches?
A: Yes — slice the rested steak, store with sauce in separate containers, and reheat gently. Keeps 3–4 days refrigerated.

Q: What if my steak is too tough?
A: Make sure to slice against the grain and rest the meat. If still tough, slice thinner and use a sauce or marinade to add moisture.

Conclusion

This Bavette Steak & Roasted Garlic Pan Sauce is a balance of bold flavor and simple technique — perfect for anyone who wants an elevated weeknight dinner or a showstopping meal for guests. Try it with roasted potatoes and a green salad, share your photos and notes, and join the conversation on recreating classic steakhouse flavors at home. For a professionally tested version and plating inspiration, check out the Bavette Steak & Roasted Garlic Pan Sauce recipe – HelloFresh, and for a regional Argentinian spin on bavette, see this Delicious Argentinian Bavette Steak Dinner Recipe – Lemon8.